Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lamb fillet with mushroom and spinach sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Lower the heat, add mushroom and korma paste and turn up the heat again for a few minutes. All I've added here is mushrooms and spinach - which add extra goodness and substance to this tastey dish. Heat the oil in a large pan over a medium-high heat. Pour over the Patak's Rogan Josh Cooking Sauce.
Lamb fillet with mushroom and spinach sauce is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Lamb fillet with mushroom and spinach sauce is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook lamb fillet with mushroom and spinach sauce using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Lamb fillet with mushroom and spinach sauce:
- Make ready 2 tbsp Olive oil
- Get 500 grams Lamb neck fillet
- Take Sauce
- Get 250 grams Baby spinach leaves
- Make ready 1 small onion
- Get 250 grams Chestnut mushrooms, trimmed and halved
- Get 100 grams Button mushrooms, trimmed
- Prepare 15 grams Butter
- Get 300 ml Single cream
- Prepare 1/2 tsp Paparika
- Take 3 tsp Brandy
This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. Flounder rolls stuffed with mushrooms, feta cheese and spinach. Great served on a bed of couscous.
Instructions to make Lamb fillet with mushroom and spinach sauce:
- Heat 1tbsp oil in large frying pan. Cook the lamb over high heat. Turning frequently for 1-2 mins until browned and sealed all over.
- Reduce the heat and leave to cook gently while making the sauce, turning once.
- Melt the butter with the remaining tbsp of oil in a separate large frying pan.
- Cook the mushrooms and onion over high heat, stirring frequently for 5 mins. Add the paparika and cook, stirring for 1 min. Add the brandy and cook for a few secs until it has evaporatwd, then remove from the heat and add cream and spinach.
- Return the pan to the heat, toss and cook for 3-4 mins over a gentle heat until the spinach has wilted and the sauce is hot.
- Slice the lamb thickly, arrange on plate and spoon large spoonfuls of the mushroom and spinach sauce over.
Flounder rolls stuffed with mushrooms, feta cheese and spinach. Great served on a bed of couscous. Add the lamb and stir-fry for a minute or until the lamb is almost cooked. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around. Slow-cooked lamb spiced with cumin, coriander, fenugreek and garam masala makes a fragrant curry.
So that’s going to wrap it up for this exceptional food lamb fillet with mushroom and spinach sauce recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
